Saturday, 10 June 2017

Jigarthanda
is a famous drink from Madurai a small city in Tamil Nadu. The main ingredients
used in jigarthanda are Almond Gum, Nannari syrup, milk and Ice Cream. Both
Almond Gum and Nannari syrup has high medicinal value and they help to keep the
body cool during summer.

I
have tasted jigarthanda in Madurai Couple of times and then in Chennai Murgan
Idli shop is the only place where I like jigarthada. There used to be a time
when I go to Murugan Idli shop just to have jigarthanda. Last summer itself I wanted
to post Jigarthanda recipe however I couldn’t find Badam pisin in Bangalore but
now that we have moved to Chennai and I easily collected all the ingredients
from the nearby naatu marundu kadai (Country Drug Shop) .You can even buy Badam
Pisin online .I have seen them in amazon however they are available only during
summer season. So this is the right time to buy and store it J

Badam
Pisin helps to gain weight if had continuously. I have some interesting recipes with Badam Pisin coming soon.. So stay
tuned!!

Nannari
syrup is made with from the roots of Sarsaparilla and It has a sweet flavour it
is usually used for making Sherbet during Summer season. It has a high cooling
effect.

1.Start boiling ½ lit of milk in a sauce pan. Once it comes to a boil Simmer it and
then add in the Sugar and unsweetened Khoya and mix well till they get completely
dissolved and blended well with milk. Continue boiling until the milk becomes
thick and reduced to half of its quantity. By this time the milk would have
slightly changed its colour. This is the reduced milk. Once it becomes cool. Store
it in the refrigerator till we use. I prepared the reduced milk the previous
night and stored it.

2.In
a big bowl put the Almond Gum/Badam pisin and add in water .Close the bowl
and leave it overnight without disturbing. I used a very big bowl and for 10
big pieces of badam pisin I got around 2 cups in the morning. If you find any
black or brown particles in the almond gum discard them and then use.

3.To prepare the ice-cream in
a mixing bowl take the fresh cream. Whip it in high speed with an electric
hand blender or stand mixer for about 3 mins. The cream would have doubled in
size and become thick.

4.Now add in the condensed
milk and whip once gain such that both cream and condensed milk are blended
evenly. This is the ice cream base we can customize the ice cream with as
many flavours as we need.

5.Next add in the Vanilla
Essence and whip for another 30 secs. In a freezer safe bowl pour the
ice-cream base.

6.Freeze it for minimum 8
hours or overnight for it to get set.

7.Now
assemble all the ingredients needed to prepare Jigarthanda. I prepared the reduced
milk, Badam Pisin and Vanilla Ice cream the previous day and store it. So the
next day it was easy for me to assemble it. Now take the serving glass add in
1 tbsp of Nannari Syrup .Next add in a generous scoop of badam pisin as you
desire. Then add in 2 tbsp of Chilled Milk.

8.Next
add in the Reduced Milk till it reaches ¾ level of the serving glass. Mix
everything together. Finally add in a scoop of ice cream and serve.

Notes:

·If all the ingredients are
ready making Jigarthanda is really a easy job.As we need to just assemble and
serve.

·You will get Badam Pisin and
Nannari Syrup in Naatu Maruthu Kadai (Country drug shop) .However
I have seen Badam Pisin also in Nilgiris super market.

·Adjust the quatity of Badam
Pisin and Nannari Syrup as per your preferences.

·I have used Vanilla Ice
cream for this jigarthanda. However the original Jigarthanda recipe uses
Khoya Ice Cream (Will share the recipe soon.)

Step by step Method with pictures:

1.Start boiling ½ lit of milk in a sauce pan. Once it
comes to a boil Simmer it and then add in the Sugar and unsweetened Khoya and
mix well till they get completely dissolved and blended well with milk. Continue
boiling until the milk becomes thick and reduced to half of its quantity. By
this time the milk would have slightly changed its colour. This is the reduced
milk. Once it becomes cool. Store it in the refrigerator till we use. I
prepared the reduced milk the previous night and stored it.

2.In a big bowl put the Almond Gum/Badam pisin and add
in water .Close the bowl and leave it overnight without disturbing. I used a
very big bowl and for 10 big pieces of badam pisin I got around 2 cups in the
morning. If you find any black or brown particles in the almond gum discard
them and then use.

3.To prepare the ice-cream in a mixing bowl take the
fresh cream. Whip it in high speed with an electric hand blender or stand mixer
for about 3 mins. The cream would have doubled in size and become thick.

4.Now add in the condensed milk and whip once gain
such that both cream and condensed milk are blended evenly. This is the ice
cream base we can customize the ice cream with as many flavours as we need.

5.Next add in the Vanilla Essence and whip for
another 30 secs. In a freezer safe bowl pour the ice-cream base.

6.Freeze it for minimum 8 hours or overnight for it
to get set.

7.Now assemble all the ingredients needed to prepare
Jigarthanda. I prepared the reduced milk, Badam Pisin and Vanilla Ice cream the
previous day and store it. So the next day it was easy for me to assemble it.
Now take the serving glass add in 1 tbsp of Nannari Syrup .Next add in a
generous scoop of badam pisin as you desire. Then add in 2 tbsp of Chilled
Milk.

8.Next add in the Reduced Milk till it reaches ¾ level
of the serving glass. Mix everything together. Finally add in a scoop of ice
cream and serve.